Diva Tastings: Meat Loaf and Pie…

Mediterranean Meat Loaf

Ingredients

1 Teaspoon Vegetable Oil

3 Slices Dry Bread, Diced

1 Teaspoon Vegetable Oil, Or As Needed

¼ Cup Milk

2 Pounds Ground Lamb

1 Egg

4 Cloves Minced Garlic

2 Tablespoons Chopped Fresh Thyme

2 Tablespoon Worcestershire Sauce

1 Tablespoon Lemon Zest

1 Teaspoon Ground Coriander

1 Teaspoon Dried Basil

1 Teaspoon Dried Rosemary, Crushed

1 Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

½ Cup Tomato Sauce

5 Leaves Fresh Mint, Finely Chopped

2 Tablespoons Balsamic Vinegar

Directions

Step 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×5-inch loaf pan with oil.

Step 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.

Step 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.

Step 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.

Step 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving. Serve with mash potatoes, broccoli casserole, rolls and beverage. Serves 8

Coconut Cream Pie

Ingredients

1 Cup Sweetened Flaked Coconut

3 Cups Half-And-Half

2 Eggs, Beaten

¾ Cup White Sugar

½ Cup All-Purpose Flour

¼ Teaspoon Salt

1 Teaspoon Vanilla Extract

1 (9 Inch) Pie Shell, Baked

1 Cup Frozen Whipped Topping, Thawed

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Bake Pie Shell until golden.

Step 2 Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

Step 3 In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Step 4 Pour the filling into the pie shell and chill until firm, about 4 hours.

Step 5 Top with whipped topping and with the reserved coconut.

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